Air Buns by PaddyL

[BakerAunt]

Air Buns

Submitted by PaddyL on December 01, 2007 at 2:18 pm
From The Great Canadian Bread Book, by Janice Murray Gill. Permission from author to post recipe.

1 tbsp. dry yeast
1 tsp. sugar
1/2 cup lukewarm water
9 cups flour (or more)
4 cups lukewarm water
1/2 cup melted and cooled lard (I use veg. oil)
1/2 cup sugar (I use 1/4 cup)
2 tsps. salt
1 tbsp. vinegar

Proof the yeast with the 1 tsp. sugar in the 1/2 cup water. Put the flour in a mixing bowl; combine the remaining ingredients and pour, together with the proofed yeast, into a well in the flour. Stir with a wooden spoon until all the flour is moistened. Turn out and knead until smooth and elastic, adding a little more flour if necessary for this is a fairly stiff dough. Place in greased bowl; cover and set to rise till double.

Punch down and let rise again and repeat once more (three times in all). Turn out and shape into panned rolls. Place in two well-greased 9 x 13 inch pans. Cover with tea towel and let rise till very light. Bake 35 minutes in preheated 400F. oven. Cool on racks and do not separate until cool.

When you put the flour in the bowl to start with, don't put it all in, just in case; you can always add more flour after you've put in the liquid.

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